Ingredients for Roast Leg Of Venison
- 2 cups dry red wine
- 4 tbsp vegetable oil
- 2 lbs venison leg (or other game meat)
- 2 tbsp all-purpose flour
- Beef Stock
- 1 large orange, zested and juiced
- 1 lemon, zested
- 2 tbsp raspberry jam
- Water
- Red Wine Vinegar
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How to Make Roast Leg Of Venison
- Marinate the 2 lb venison leg in 2 cups dry red wine and 2 tbsp vegetable oil for at least a few hours, or preferably several days, in the refrigerator.
- Remove venison from marinade, reserving the marinade. Pat the venison completely dry.
- Rub the venison with 2 tbsp vegetable oil.
- Wrap the venison tightly in foil.
- Roast at 350°F (175°C) for 20 minutes per pound (approximately 40 minutes).
- 15 minutes before the end of cooking time, remove venison from oven and carefully unwrap.
- Sprinkle 2 tbsp flour evenly over the venison.
- Baste the venison generously with some of the reserved marinade.
- Re-wrap the venison in foil and return to the oven for the remaining 15 minutes.
- Meanwhile, in a saucepan, combine the reserved marinade with 1 cup beef or venison stock and bring to a boil.
- Zest the orange and lemon into the sauce. Add the orange juice.
- Stir in the 2 tbsp raspberry jam and 4 tbsp red wine.
- Reduce the heat and simmer the sauce until it has reduced by about half, approximately 20-30 minutes.
- When the venison is cooked through, remove it from the oven and let it rest for 10 minutes before slicing.
- While the meat rests, whisk together 1 tbsp cornstarch mixed with 2 tbsp cold water. Add this mixture and 1 tbsp red wine vinegar to the sauce and cook until thickened, stirring continuously.
- Slice the rested venison and spoon the sauce generously over the slices.
- Season to taste with salt and pepper.
- Serve immediately with your favorite roasted or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
55g
Fat
10g
Carbs
7g
